Archive

Poultry

Coconut Curry Rice Noodle Soup

September 20, 2011
chicken, Coconut, cooking, Curry, food, Poultry, Soup, Spicy
2 Comments

Coconut Curry Noodle Soup

Cruising around in County Cook,
Passing land The Fire took.

Back on foot to walk The Loop,
Cold and tired. Need some soup.

So many places on The Mile,
Magnificent! Adorned in style.

But I don’t need a big “to-do”,
Just a seat and spoon and loo. :)

I find it at a Noodle House,
So good it was I must espouse.

Go there for some curry soup,
Your energy you will recoup.

I liked this soup so much that I came home and re-created it the very next day.  It has just the right amount of heat from the chili pepper flakes and it’s not too creamy as I use mostly chicken broth and coconut milk instead of heavy cream.

Coconut Curry Rice Noodle Soup

1/4 cup olive oil

1 medium yellow onion

2 pkgs baby bella mushrooms, sliced

3 T yellow curry powder

2 tsp. turmeric

1 1/2 tsp. coarse salt

1/2 – 1 tsp. chili pepper flakes (to taste)

2 large chicken breasts, sliced into thin bite-sized pieces

1 48 oz container chicken broth

1 can coconut milk

3 cups baby spinach

1/4 cup cilantro (optional)

1 small pkg flat rice noodles

1 cup cherry tomatoes, halved

In a pot, saute the onions and mushrooms in olive oil.  Immediately add the curry, turmeric and chili pepper flakes so the flavors release and there is no gritty residual from the powder.  Let the vegetables tenderize for about 10-15 minutes on low.

Increase the heat to medium high and add the chicken. Cook for about 8 minutes or until cooked through. Add the spinach and give it a quick stir before adding the chicken broth and coconut milk. Bring to a soft boil with lid off and then turn heat off.

Add uncooked rice noodles to pot and gently stir once. Let sit for 5 minutes or until al dente. Add tomatoes. Serves 6.

CHICKEN SATAY – DC CHALLENGE

January 14, 2010
Appetizer, chicken, Coconut, Peanut sauce, Poultry, Satay
6 Comments

Chicken Satay with Peanut Sauce

What is it about food on a stick,
That makes us want our chops to lick?

An essential part of our global cuisine,
Passed down to us from a common gene.

Back to the times when skewers were swords,
Dipped into the fire by Eastern Lords.

Yakitori, brochette and shish kebab,
Satay with sauce with which to swab.

Along the Great Wall, it’s Chaunr they eat,
With fish, chicken and all sorts of meat.

South Africans too, they need not mope,
For Sosatie they eat by the Cape of Good Hope.

Turmeric, cumin, peppers and soy,
Flavors that bring our palates joy.

The sauces that pair are rich and exotic,
Some so good, an easy narcotic.

Grilled, broiled, fried in oil,
So simple there is no need to toil.

Fork and knife superfluous,
Hand and mouth are plenteous.

All of us enjoy this meal,
Offer it up and hearts will heal.

So join us all with stick in fist,
A common thread to coexist.

Thank you to Cuppy of Cuppylicious for this month’s recipe challenge. It was delicious!

SATAY MARINADE

1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger root, chopped

2 T lemon juice

1 T soy sauce

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground turmeric

2 T vegetable oil

Mix well. Cut chicken into chunks and cover with marinade. Chill for 2 hours. When done marinating, skewer the chicken and grill.

PEANUT SAUCE

3/4  cup coconut milk

4 T peanut butter

1 T lemon juice

1 T soy sauce

1 tsp. brown sugar

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1-2 dried red chilis, chopped

Mix dry ingredients in a bowl. Add soy sauce and lemon, mix well. Over low heat, combine coconut milk, peanut butter and soy/lemon seasoning mix. Mix well, stirring often.

Chicken J – My Mother’s Recipe

November 4, 2009
Artichoke, chicken, Poultry
3 Comments

Family Pictures 1964--1974 080

Karen 1965

I cannot have one without the other,
First it was Dad and now my Mother.

Her allure is truly without compare,
You cannot help but to stop and stare.

Time has not her beauty betrayed,
Looks like hers will never fade.

Jewels and shoes and shoes and clothes,
Grace and elegance, style she knows.

But don’t be fooled by her soft blue eyes,
Her mind is sharp, she’s keen and wise.

Never has she judged or maligned,
She’s gentle, loving, kind and refined.

Her love for her family an inspiration,
For which I have the most admiration.

Ever a mother she remains,
To suggest and advise is her domain.

Good health her concern every day,
Her knowledge as vast as the FDA.

In her warm kitchen she taught me to cook,
The recipes she keeps in a big, black book.

From family and friends she amassed her collection,
And whips them up with love and affection.

This recipe here we call “Chicken J,”
The sherry adds a special bouquet.

With mushrooms and chokes, parsley and chive,
Great pleasure her guests always derive.

So thank you, my mother, for handing this down,
In my eyes forever you wear the crown.

Chicken Jerusalem

This is called Chicken Jerusalem for the Jerusalem Artichokes.  These particular artichokes look more like a tuber and do not grow here in the states.  The globe artichoke makes an excellent substitute.

100_0876

Chicken Jerusalem

4 Boneless Chicken Breasts

2 Cups Cremini Mushrooms, sliced

1 Cup Quartered Artichoke Hearts, Drained

1 Cup Sherry

1 Cup Heavy Cream

2 teaspoons Parsley, chopped

2 teaspoons Chives, chopped

5 Tablespoons Butter

1 teaspoon kosher salt, 1/2 teaspoon kosher salt

1/2 teaspoon Pepper

Flour

Wash the chicken breasts and pat them dry.  Salt and pepper the chicken and dust them lightly with flour. Saute over low heat in butter until golden brown.  Add mushrooms, artichokes and sherry. Cover the skillet tightly and and simmer 15 minutes, or until the chicken is tender.  Remove the chicken and, to the remaining sherry and vegetables, add the heavy cream.  Heat on low stirring until well-blended.  Add the parsley and chives and a bit more salt.  At this point you can either pour the sauce over the chicken breasts, or shred the chicken and add it back to the sauce (see photo.)  Serve with regular or wild rice.  Serves 4-6. 100_0875


SUMAC: PALATABLE, NOT POISON

August 24, 2009
chicken, Herbs & Spices, Poultry
11 Comments

Sumac…The Mysterious Spice

084

Sumac has been around for centuries and derives from the berry of a plant called Rhus coriaria. Not too many people are familiar with this particular spice. It grows wildly in the Middle East and parts of Italy. The sumac used for spicing food is not to be confused with “poison sumac” also know as poison oak because, unless you’re psycho, nobody wants to poison her dinner guests.

The taste is tart and lemony and was once used to calm the stomach. In my husband’s middle eastern home, his mother used sumac on everything from chicken, fish and grilled meats to vegetables, rice and salad.

Although I will be using sumac in other recipes to come, I want to start my first blog post with this simple and delicious sumac chicken recipe, as it is one of my most highly requested recipes. I hope your family and friends enjoy it as much as mine do. Thank you to @Ginavon for getting me started and to @rimabarkett for your counsel in the kitchen.

Sue’s Sumac Drumettes

075

049The best part about this recipe is that there are only three ingredients besides the chicken: seasoned salt, sumac and pepper.

2 pounds chicken drumettes
2 ¼ tablespoons sumac (available at any Mediterranean market)
1 ¼ tablespoons seasoned salt
½ teaspoon coarsely ground pepper
Flat leaf parsley for garnish

Broil on highest temperature.

Rinse chicken drumettes in a colander. Set aside. Line a 12 x 18 baking sheet with aluminum foil, covering the sides. This makes for easy clean up and protects your baking sheet from scraping any stuck-on chicken.

Line up the drumettes on the baking sheet making sure they do not touch.

Using half of your ingredients, sprinkle drumettes evenly first with seasoned salt, then sumac, then pepper. For even coating, it may be easier to use your fingers. With tongs, flip them over and repeat on the other side.

Broil on the second level from the top for fifteen minutes – depending on the heat of your oven. They should look dark brown and crispy. Take out of the oven. If there are any fatty drippings on the baking sheet, drain them off in the sink. Turn the chicken over and broil for ten more minutes until dark golden brown and crispy.

These drumettes do not have the texture of buffalo wings, which are slightly gooey. These are crispy and juicy. They are so flavorful that there is no need for any dipping sauce.

Follow

Get every new post delivered to your Inbox.